Winery Quinta da AlornaTinto Velho
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tinto Velho from the Winery Quinta da Alorna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tinto Velho of Winery Quinta da Alorna in the region of Tejo is a powerful.
Food and wine pairings with Tinto Velho
Pairings that work perfectly with Tinto Velho
Original food and wine pairings with Tinto Velho
The Tinto Velho of Winery Quinta da Alorna matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with panang curry (red curry), quick salmon and zucchini lasagna or cocotte chicken roulades.
Details and technical informations about Winery Quinta da Alorna's Tinto Velho.
Discover the grape variety: Pecorino
A very old vine cultivated in Italy and very well known in particular in the Marche and Abruzzo regions, a trace of it has been found as far back as the second century B.C. where it is stated that it would have its first origins in Greece... almost unknown in France.
Last vintages of this wine
The best vintages of Tinto Velho from Winery Quinta da Alorna are 0
Informations about the Winery Quinta da Alorna
The Winery Quinta da Alorna is one of of the world's great estates. It offers 64 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
Tejo is a wine region in CentralPortugal which covers the same area as the Ribatejo province, just inland from the major city of Lisbon. The wine appellation's name was changed from Ribatejo in 2009. The entire region may use the Tejo VR (Vinho Regional) designation, similar to the French IGP/Vin de Pays, while some areas produce wines labeled with the higher-level Do Tejo DOC (Denominação de Origem Controlada). A Warm, Dry area, it is also Portugal's only landlocked region – although it is influenced considerably by the Tejo river.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
